When you tire of the same old fried fish and tartar sauce, try giving your fried fillets a "Taste of Italy"!
I love fried fish. If it wereup to me, all fish would be served fried in bread crumbs and lathered in tartar sauce. I even love my shrimp fried...crispy, golden brown and with Gold's Cocktail Sauce (it's just got that perfect amount of horseradish in it!) But I also love Italian...particularly ANYTHING "Parmed". Here's a way to put an Italian twist on that fresh fried fish (or a great way to serve leftover fried fillets as well.)
Similar to Chicken Parmesan, this recipe substitutes New Jersey Summer Flounder (Fluke) Fillets for the chicken cutlet. It is fairly easy to prepare and the cheese can be melted in the microwave instead of the oven to keep the time and the temperature down...especially in the summer! Serve it with some garlic bread, pasta and a fresh, garden salad. This recipe serves four.
by Tom Vassallo
SUMMER FLOUNDER PARMESAN RECIPE
4 medium-sized NJ Summer Flounder Fillets
1 egg
1/3 cup flour
2/3 cup of Italian bread crumbs
4 tbsp olive oil or vegetable oil
4 slices of mozzarella cheese
or
4 ounces of shredded mozzarella cheese
2 tablespoons of grated Parmesan Cheese
2 cups of Pasta Sauce
1/2 lb of Angel Hair Spaghetti or your choice of pasta
1) Rinse fillets in cold water. Dip in flour, turn to coat both sides. Set on plate.
2) Spread bread crumbs on a large plate or paper plate.
3) Beat egg in a large flat bowl and dip each fillet in the egg mixture. Coat each side of the fillet with bread crumbs.
4) Preheat oil in medium frying pan over medium heat. Fry breaded fillets until golden brown and then drain on paper towels to remove excess oil.
5) Spread 1/3 cup of pasta sauce into a medium size glass baking dish. Then place fillets into the baking dish. Cover the top of each fillet with pasta sauce. Sprinkle Parmesan Cheese liberally over fillets and then cover each fillet with a slice of mozzarella cheese or 1 ounce of shredded cheese.
6) Bake in oven at 350 degrees Fahrenheit for 15 minutes. Serve with pasta and salad. Enjoy!
